Chicken-Tortilla Pie

The fresh salsa called for here has a natural low-sodium advantage over bottled commercial salsa. A rotisserie chicken with the skin removed can be used for the shredded chicken breast, but keep in mind that this will increase the amount of sodium in the dish.

Prep: 13 minutes; Cook: 10 minutes

Prep Time: 18 minutes
Cook Time: 10 minutes
Yield: 4 servings (serving size: 1 wedge)

Ingredients

• 2  cups  shredded cooked chicken breast
• 1/4  cup  Fresh Salsa
• 1  cup  spicy black bean dip (such as Guiltless Gourmet)
• 4  (8-inch) multigrain flour tortillas (such as Tumaro's)
• 1/2  cup  (2 ounces) reduced-fat shredded Monterey Jack cheese
• Cooking spray

Preparation

1. Preheat oven to 450°.

2. Combine chicken and salsa in a medium bowl.

3. Spread 1/4 cup black bean dip over each tortilla. Top each evenly with chicken mixture and 2 tablespoons cheese. Stack tortillas in bottom of a 9-inch springform pan coated with cooking spray. Bake at 450° for 10 minutes or until thoroughly heated and cheese melts. Remove sides of pan. Cut pie into 4 wedges. Serve immediately.

Nutritional Information

Calories:

380 (26% from fat)

Fat:

11g (sat 4.3g,mono 4.4g,poly 1.4g)

Protein:

39.9g

Carbohydrate:

28.7g

Fiber:

12.2g

Cholesterol:

80mg

Iron:

0.8mg

Sodium:

660mg

Calcium:

215mg